Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Sunday, May 8, 2016

A Busy Saturday

Up early on Saturday to get blueberry muffins in the oven

A new recipe
And I think they are by far the best recipe I've ever found.

Alas, not for us or our breakfast but rather for my garden club
For we were having a plant sale at the first Farmers' Market of the year

Plants from our gardens at bargain prices
Those "pass along" plants

We did a brisk business
But we had a lot of help
And it helped, too, to be fortified which a warm blueberry muffin!

And the farmers were there . . . 

Randy with his organic produce
Asparagus and lettuces, yum!

And Ronnie Brown who had
(I bought two containers!)

When my shift was over I came home to my wifely duties
First . . . 

A Farmers' Market Frittata
Green onions from the market, Italian sausage, peppers, cheese (Cheddar and Parm)

Served with some of Ronnie Brown's strawberries
It was really brunch for it was late morning before we ate.

And I should have saved two muffins for our breakfast --
alas, I did not!

And then out to the garden . . . 

To put in dirt all the plant material I have bought the last couple of days!

I always like this time of year in the garden!
And my new plantings!

For dinner, we had one of my favorite spring dishes
Wilted lettuce

Ronnie Brown's lettuce, Bower's radishes and green onions and bacon from the freezer
The hot dressing made of the bacon grease, sugar and vinegar

The hot mixture cooked in my mother's wee cast iron skillet
and upturned on the top of the lettuce mixture

It was a busy Saturday but a great Saturday --
Fresh produce, new plants, time with fellow gardeners and time in my garden

It was a perfect Saturday


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg

  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

  1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.

  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

1 comment:

Gardener on Sherlock Street said...

Looks yummy. Our market doesn't open for a couple of weeks still. Can't wait to see what is available.